A thick chewy pizza crust topped with all your fave cheeseburger fixins. Ground beef, crispy lettuce, fresh tomatoes, crunchy onions, crinkle-cut pickles, and of course, Secret Sauce.
- 1 250-280 gram pizza dough ball
For the beef
- ¾ lb ground beef (80% lean preferred)
- 2 slices american cheese
- 1 TBSP neutral oil
- ½ tsp onion powder
- ½ tsp garlic powder
- salt and pepper
- ⅔ cup low-moisture mozzarella cheese (shredded)
- 2 TBSP olive oil
- 1 clove garlic (minced or microplaned)
- 2 TBSP shallots (minced)
- ½ cup iceberg lettuce (thinly sliced or shredded)
- ⅓ cup red onion (thinly sliced)
- ¼ cup dill pickle chips
- 3 TBSP Hidden Valley Secret Sauce
An hour before you plan to eat, preheat oven to 500°F with baking steel on a rack about 7" below broiler unit.
Fifteen minutes before you plan to eat, heat 1 TBSP neutral oil in a skillet over medium heat. Cook ground beef with salt, pepper, garlic powder, and onion powder, until browned, using a wooden spoon or spatula to break it up.
When there are just a few pink spots left, tear a piece of American cheese into pieces and add to the skillet. Continue cooking until cheese has completely melted into the beef mixture. Remove from skillet to a paper towel to drain. Set aside.
Hand stretch pizza dough into a 10-12" circle and transfer to a pizza peel sprinkled generously with a 50/50 blend of all purpose and semolina flour.
Mix olive oil with garlic and shallots in a small bowl and brush onto the surface of the pizza.
Top pizza with crumbled ground beef and shredded mozzarella. Slide onto pre-heated baking steel and bake 4-7 minutes until the edges of the pizza are brown and bubbled on top, rotating halfway through and under the broiler for the final minute.
Remove pizza from the oven. Top with shredded lettuce, red onion, and a generous drizzle of Hidden Valley Secret Sauce. Finish with dill pickle chips.